My Bread : The Revolutionary No-Work, No-Knead Method

<p><b><i>Jim Lahey’s</i></b> "<i>breathtaking, miraculous, no-work, no-knead bread</i>" (<b>Vogue</b>) has revolutionized the food world. When he wrote about Jim Lahey’s bread in the <b>New York Times</b>, <b><i>Mark Bittman’s</i></b> excitement was palpable: “<i>The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind</i>.” </p><p>Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.</p>